Moms Fried Chicken

I cook my chicken the exact same way (I do add pepper). I cook it in an old seasoned cast iron skillet that I've had for about 20 years. It is the best chicken in the world. No need to soak it in buttermilk, dredge in this & that. Just plain, simple & delicious.

I have to disagree with the "Chef". My mother was an excellent cook. She was asked to share some of her recipes at a restaurant in our town in the 60's. She never twice cooked her fried chicken. Her coating never tough or hard and the meat always fully cooked she would have never let us eat it if it wasn't

This is basically the way fried chicken has been made for a couple of centuries, including Colonel Sanders (I was there in 1964) but, the problem is, you have to fry it like this for atleast 45 minutes for the meat to cook through & by then the flour coating is over-cooked & tough/hard. The new method is Twice Fried Chicken & it's simple. First fry the chicken pieces without coat & no oil in a non-stick pan until the meat is cooked through. Remove it from the pan & shake in a bag of Martha White self-rising flour. Melt a stick or two of unsalted butter in a clean non-stick pan & fry only until the coating is done, about 8 minutes. Serve hot. Chef Alfred Schrader